adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Choux pastries with rare beef and horseradish cream
0 Likes
Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Impress your guests effortlessly with these advance-prep cocktail appetizers.
Ingredients:
  • 100g unsalted butter
  • 130g plain flour, plus extra to dust
  • 4 eggs
  • 25g parmesan
  • 80ml horseradish cream
  • 400ml creme fraiche or sour cream
  • 40 wafer-thin slices rare roast beef
  • 750.00 ml micro salad leaves (see note) or small watercress sprigs
Instructions:
  • Preheat your oven to 200°C. Grease 2 large baking trays and lightly dust them with flour, shaking off any extra.
  • In a saucepan over medium-high heat, bring butter, 1 teaspoon of salt, and 1 cup (250ml) water to a boil. Remove from heat, stir in flour until combined. Return to heat and stir until the mixture forms a ball away from the pan's sides.
  • Take the pan off the heat. Incorporate 3 eggs one by one followed by cheese. Spoon 20 heaped teaspoons onto each baking tray, allowing space for expansion. Whisk milk with the remaining egg and brush it over the pastry. Bake for 20 minutes until they puff up and turn golden. Transfer puffs to a rack and poke with a knife tip to release steam. Let them cool completely. Store the choux puffs in an airtight container for up to 1 day or freeze for later use, reheating in the oven when ready.
  • To serve, gently cut choux puffs in half. Combine horseradish with creme fraiche, season to taste. Fill puffs with cream mixture, beef, and salad leaves.

Similar Recipes